Crab, Corn, and Tomato Salad With Lemon-Basil Dressing

Ingredients

• 1 tablespoon lemon zest
• 5 tablespoons lemon juice, divided
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 cup fresh corn kernels, about 2 ears
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup red bell pepper, chopped
• 2 tablespoons red onions, minced
• 1 lb lump crabmeat, shell pieces removed
• 8 slices beefsteak tomatoes, cut in 1/4 inch slices
• 2 cups cherry tomatoes, halved

Directions

1. 1

   Combine zest, 3 tablespoons lemon juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.

2. 2

   Reserve and set aside 1 1/2 tablespoons of this juice mixture in a cup.

3. 3

   Add remaining 2 tablespoons of lemon juice, corn, and next 4 ingredients to remaining juice mixture that is in large bowl; toss gently to coat.

4. 4

   Arrange 2 tomato slices and 1/2 cup of the halved cherry tomatoes on each of 4 plates.

5. 5

   Drizzle about 1 teaspoon of the reserved juice mixture from the cup over each serving.

6. 6

   Top each with serving with 1 cup of the corn and crab mixture from the large bowl.